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Recipe: Stuffed Tomatoes, No. 2

Take nice, smooth tomatoes and remove part of the insides. Chop 1 small onion, 2 green peppers and some of the tomato that was removed. Add cracker crumbs and SOUP stock to moisten. Fill the tomatoes, adding a small piece of butter to each one, and bake from ten to fifteen minutes.

The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)

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